Ingredients
Equipment
Method
- Brown the ground beef in a large skillet over medium-high heat, breaking it up with a spoon as it cooks (6-7 minutes).
- Drain excess fat, then add taco seasoning and water. Simmer for 2-3 minutes until thickened.
- In a large bowl, combine seasoned beef, both cheeses, black beans, corn, jalapeños, and crushed tortilla chips. Mix well.
- Place an egg roll wrapper like a diamond. Add about 3 tablespoons of filling near the bottom corner.
- Fold bottom corner over filling, fold in side corners, and roll up toward top corner. Seal edge with water.
- Heat oil to 350°F and fry egg rolls in batches until golden brown, about 2-3 minutes per batch.
- Drain on paper towels and serve with desired dipping sauces like salsa, guacamole, or sour cream.
Notes
You can substitute ground turkey or chicken for beef, or make it vegetarian with extra beans and corn. The cheese can be varied - try pepper jack for extra heat or queso fresco for authenticity. The crushed tortilla chips help absorb moisture and add authentic nacho flavor - don't skip them! These egg rolls disappear quickly, so consider making a double batch for parties.